1 pound locally raised, grass fed ground beef
2/3 cup Guinness Stout
1 red onion, finely diced
4 bacon slices, finely diced
1 teaspoon creamed horseradish
1 large egg, beaten
1/2 teaspoon paprika
2 heaping tablespoons all-purpose flour
1 rosemary sprig
2/3 cup salted butter, softened
1 garlic clove finely minced
kosher salt and freshly ground black pepper to taste
1. The night before you want to make these, lay the ground beef out is a shallow dish and cover with the Guinness. Using your hands, massage the Guinness into the meat, cover with plastic wrap and let marinate in the fridge for at least 12 hours.
2. When ready to form the burgers, saute the onion and bacon in a skillet until the onion is lightly browned and the bacon is crisped to your liking. Pour the mix into a fine mesh sieve to drain away any excess bacon fat and set aside to cool.
3. Lift the beef out of the marinade and gently squeeze any excess Guinness from the meat. Place the meat in a large bowl, add the onion bacon mixture, the horseradish, egg and paprika. Season with salt and pepper and sprinkle the flour over. Using your hands, mix together well. Divide the mix into 4 equal portions and form into round patties, about 1 1/2 inches thick. Carefully lay the patties on a non-stick baking sheet and top with plastic film. Refrigerate for at least 1 hour, and up to 6 hours to firm up.
4. While the burgers are chilling, finely mince the fresh rosemary leaves, and combine in a small bowl with the soft butter and minced garlic. Mix together and season to taste with salt and pepper. Lay a piece of plastic wrap on the counter and form a sausage shaped piece of the compound butter on top, about 1 1/2 inched in diameter. Roll the butter into a log inside the wrap, and freeze for 20 minutes to set.
5. When ready to cook the burgers, lightly oil a cast iron (or non-stick) frying pan. Heat over a medium-high flame until just beginning to smoke, add the burgers and cook for a bout 5 minutes on each side, until well browned on the outside. Because the Guinness stains the meat, a medium-rare burger will not be rosy pink inside, so you will need to go by feel to know when they are done. The burgers should resist slightly in the center (and not be too mushy), when cooked to medium rare.
6. Serve immediately topped with a pat of the rosemary garlic butter.
Via Los Angeles’ May Food Blogger, Steven Dunn of Oui Chef
Steven Dunn is a 40-something father of five with a background in marketing and finance. He recently completed a two year professional hiatus during which he indulged his long held passion for cooking by moving to France to study the culinary arts and immerse himself in all things French. He earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the famed Bordeaux L’Ecole du Vin.
He started “Oui, Chef” to chronicle his experiences spending time in the kitchen with his kids teaching them how to cook, and as a vehicle to encourage other families to follow our example and do the same.